Our family loves steak. And Steve and I love pomegranate. So, of course, I had to find a way to bring them together. And thus the Beef Pomegranate Salad was born.
I was inspired to make it this week because our grocery store had pomegranate juice on sale, and I had a leftover grilled steak in the fridge. Opportunity meets happy tummy.
This is a wonderfully light, herbilicious, explosion of flavor. It’s a yummy, yummy salad that will leave you feeling good about making healthy choices. And it is a great way to re-purpose leftover steak. This time, it was a top sirloin we had left over from grilling two or three nights ago.
Even though the steak is sliced very thinly, it is still a bold flavor (remember, it carries the taste of the grill and the rub that was used for grilling). So you want greens that will step up and be equal partners. That’s why I use water cress. It has a wonderful, peppery taste, strong enough to not be overwhelmed by the meat. The same goes for the micro rainbow mix. It is usually a combination of tiny broccoli, Brussel sprout, cabbage, kale, mustard, orach, and radish greens, and bring their own flavor to the salad.
A lot of the flavor punch in this salad comes from the pomegranate reduction dressing. So let’s start there because you want the reduction done and cooled before you start prepping the salad.
You’ll cook this on medium to medium-low heat until it has been reduced to just under 20% or the original volume. It will take about 15 – 20 minutes.
Here are some tips
- Use a much taller sauce pan than you would think for the volume of juice. When it gets to bubbling, the bubbles pop and spray thickened red juice that dries on contact. You’d rather have that on the sides of your pan instead of your cook top or back splash.
- Keep watch while it reduces. You don’t want to get a really hard boil going or you could get a burnt flavor in your reduction. Adjust the burner strength accordingly throughout the reduction process.
- When you are down to about 1/3 cup from the original 2 cups, remove from heat and pour into a measuring cup to cool.
See what I mean about red spray? You can see that it shoots pretty high up in the pan.
You will be left with a thick, concentrated, syrupy mixture that coats a spoon like the picture above.
When it is completely cooled, mix all of the ingredients in a measuring cup, except the Dijon mustard. Add it last while cold. Then whisk the ingredients vigorously until emulsified, or creamy in texture.
A little spouted container like this one makes it easier to drizzle the dressing on the salad without pouring it in thick globs.
Refrigerate the dressing until ready to serve.
For a salad, the best steak is one cooked medium. It’s still moist and tender in the middle, but not bleeding.
Make sure you use a long and very sharp knife. I always sharpen this knife before I try to slice anything very, very thinly. That’s especially important when slicing meat. You will feel the difference because it is much more work and can be very frustrating to get slices this thin if your knife is just a little dull.
Once your meat is all sliced, it is time to assemble the salad.
Here are some more tips
- In a large bowl, add the water cress, micro greens, green onion, and half the dill.
- Add two tablespoons of lime juice and one tablespoon of olive oil.
- Add salt and pepper.
This step is important because:
- You want the greens lightly dressed. It creates a flavor contrast to the thicker, sweeter pomegranate dressing that really makes a difference. Just don’t use too much lime juice.
- The greens in this salad are very delicate. Dressing them after adding the meat will bruise them terribly. It not only detracts from the look of the salad, but the texture as well if they become mashed and mushy.
Then add the meat, gently toss to distribute, drizzle the pomegranate dressing to taste (for me, that’s generously), top with remaining dill and the pomegranate seeds.
Oh, the layers. And the sweetness with the savory. And the herbs. And the steak!
Who said you can’t have your steak and eat it too? Well, if they had said that, they would have been wrong!
- FOR THE DRESSING:
- ⅓ cup pomegranate juice reduction*
- Juice of 1 lime
- 1 tablespoon white wine vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 small to medium garlic, finely diced
- Cracked pepper
- FOR THE SALAD:
- 1½ cups thinly sliced/shaved leftover grilled steak (cooked medium)
- 1½ cups water cress, leaves and short stems only
- 1½ cup Micro Rainbow Mix
- 3 sliced scallions
- ½ cup fresh dill tops
- ¼ cup pomegranate seeds
- 1 tablespoon olive oil
- 1-2 tablespoons of lime juice
- Cracked pepper
- Prepare the pomegranate juice reduction and allow to cool completely.
- Mix all the dressing ingredients except the Dijon mustard.
- Add the Dijon mustard while cold and whisk vigorously until emulsified.
- Refrigerate until ready to use.
- Mix all of the greens, but include only half of the dill. Leave the rest for garnish.
- Lightly season with salt, pepper, olive oil and lime juice. Toss to distribute.
- Add the meat and gently toss to distribute.
- Drizzle generously with the pomegranate dressing, and garnish with the remaining dill and the pomegranate seeds.